Utilization of hulled rape seed

Abstract

A method for processing rapeseed includes dehulling and separating the rapeseed into kernel fractions and husk fractions. The kernel fractions are subjected to one or more pressings so as to obtain oil and an oil cake, the oil cake having solid content and oil content. The oil cake is subjected to at least one further milling process so as to provide an output that is a base material, filler material or additive for human foods.

The invention claimed is: 
     
       1. A method for processing rapeseed, comprising:
 dehulling and separating rapeseed so as to provide rapeseed kernel fractions and rapeseed husk fractions; 
 providing the rapeseed kernel fractions from the dehulling and separating step to a pressing step, the pressing step comprising subjecting the kernel fractions to one or more pressings, the pressing step providing oil and an oil cake, the oil cake having solid content and oil content; 
 providing the oil cake to at least one further milling process, the at least one further milling process being a cryogenic or a room temperature milling process, the at least one further milling process providing a powder having grain sizes from 100 μm to 500 μm, the powder comprised of kernels without husks and having a light color of the kernels, the powder being a base material, filler material or additive for human foods; 
 wherein the method for processing is a consistent cold manufacturing process such that a denaturation of proteins in the rapeseed is avoided and such that denaturation of proteins in the powder is prevented. 
 
     
     
       2. A method in accordance with  claim 1 , wherein
 the further milling process includes cryogenic milling. 
 
     
     
       3. A method in accordance with  claim 1 , wherein
 the further milling process includes a beating in a pin disk mill. 
 
     
     
       4. A method in accordance with  claim 1 , wherein
 the further milling process includes a step of oil separation by extraction from the oil cake. 
 
     
     
       5. A method in accordance with  claim 1 , wherein
 the output base material is a basis for a protein concentration and/or protein isolation. 
 
     
     
       6. A method in accordance with  claim 1 , wherein
 the output base material, filler material or additive is mixed into food bodies of human food. 
 
     
     
       7. A method in accordance with  claim 1 , wherein
 the output base material, filler material or additive forms a portion of spices, spice mixtures, spice preparations or spice sauces. 
 
     
     
       8. A method in accordance with  claim 1 , wherein
 the output base material, filler material or additive is mixed into sausage products. 
 
     
     
       9. A method in accordance with  claim 1 , wherein
 the output base material, filler material or additive is mixed into bakery products. 
 
     
     
       10. A rapeseed product made by the process of  claim 1 . 
     
     
       11. A human food product comprising:
 a rapeseed product made by the process of  claim 1 . 
 
     
     
       12. A food product in accordance with  claim 11 , wherein:
 the food product is selected from a group consisting of spices, spice mixtures, spice preparations, spice sauces, sausage products, and bakery products.